Easy Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 10 ounces red enchilada sauce
- 2 cups shredded melting cheese such as Monterey Jack–style
- 8 soft flour tortillas
- 1 tablespoon vegetable oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro chopped (for garnish)
- Sour cream for serving
Instructions
- Preheat the oven to 375°F. Lightly grease a baking dish and spread a thin layer of enchilada sauce over the bottom.
- Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the shredded chicken to the skillet. Season with cumin, chili powder, salt, and pepper. Stir and cook for 3–5 minutes until well combined and heated through.
- Place a tortilla on a flat surface. Spoon some chicken filling into the center, sprinkle with cheese, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and top with the rest of the shredded cheese.
- Cover with foil and bake for 20–25 minutes. Remove the foil and bake an additional 5–10 minutes until the cheese is melted and lightly golden.
- Let rest for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream on the side.